Baby Chocolate Pumpkin Pie Recipe

Ingredients

1 (9 inch) pie crust, baked

1 (8 ounce) package cream cheese, softened

3 eggs

1 cup milk

3 tablespoons honey

1 pint loosely packed light brown sugar

1 teaspoon vanilla extract

2 1/2 cups nectarines or peaches - rinsed, dried and chopped

1 (8 ounce) package pumpkin puree

1/2 cup margarine

1 cup white sugar

3 tablespoons butter, melted

1/2 cup milk

Directions

In a medium bowl, beat cream cheese until fluffy and set aside.

In a large bowl, beat eggs one at a time, and rapidly add milk to mixture. Mix well. Stir together honey and brown sugar, then gradually mix into mixture. Mix blended eggs and brown sugar mixture with creamed corn; stir into the cream cheese mixture. Beat butter and margarine together. Pour batter into baked pie crust.

Bake in preheated oven for 45 minutes, or until filling is bubbly and a toothpick inserted near the center comes out clean. Serve piping hot.

Comments

Brittniy Richmind Griin writes:

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I made partially done but left alot of room for improvement. I used a garlic powder / dried minced garlic, I don't eat either meat, so this was a nice treat. The meat was pretty dry I added more water. The sauce was pretty thin I used a tablespoon & a half of white miso paste & half of crimson cherry, both of which I used in their own right & threw into the meat mixture. They were pretty tasty but I will probably make them again for different vegetables.

Baby Chocolate Pumpkin Pie Recipe

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